Ibis Hotels Australia launches ibis Boomer Burger

AccorHotels’ ibis network claims it has heeded guest demand for quality, fast hotel food by launching an ibis Boomer Burger.

The ibis Boomer Burger will be available at 12 Ibis hotels across Australia and is available to eat in or takeaway.

It will be available in participating ibis hotels 24/7, cooked fresh to order and served with air-fried chips and onion rings for $14. Guests are able to pre-order the burger when making a hotel reservation through the online shopping cart, or purchase it at the restaurant.

Simon McGrath, Chief Operating Officer of AccorHotels Pacific said: “We have listened to the feedback of our guests and a quality, affordable food offering that is available any time of day is what they are asking for.

“Burgers have become one of the hottest food trends this year and as a group we are looking forward to seeing ibis build a reputation in food and beverage and further push the boundaries in capturing new markets, including millennials.

“We are thrilled to be launching the ibis Boomer Burger to our guests across our leading economy ibis brand. The burger is an extension of the brand’s transformation with the Paint it Red campaign, which has seen a successful alignment with Australia’s music industry and it has positioned ibis at the forefront of the ‘premium economy’ hotel market.”

Chef Tharaka Sooriyaarachchi from ibis Sydney Airport is the creator of the ibis Boomer Burger and said it is the special blend of chorizo and fennel seed spices in the beef patty, along with the freshness of the made to order buns and the homemade sauce that sets it apart.

“We’ve been working hard to come up with the perfect balance of ingredients in our premium Angus beef patties and specially made BBQ sauce, and we’re confident that all the taste-testing and development will pay off. Burger chains are charging upwards of $15 for gourmet burgers alone and we’re excited to see our ibis Boomer Burger become a competitor in this space, not only for its affordability but more importantly, for the taste,” said Chef Tharaka.

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